• 3 boneless, skinless chicken breasts
• 1 large onion, diced
• 3 cloves garlic, crushed
• 1 jalapeño pepper, minced
• 16 oz jar salsa verde
• 3 15-oz cans white beans, drained and rinsed (cannellini, pinto, great northern...use what you like)
• 1 generous tablespoon ground cumin
• 1 teaspoon dried oregano
• large pinch cayenne pepper
• large pinch ground white pepper
• 2 cups chicken broth

toppings: diced avocado, shredded monterey jack cheese, cilantro, tortilla chips,

lime wedges

-Place onion, garlic, jalapeño and chicken into your slow cooker.

-Add beans, salsa, cumin, oregano, cayenne and white pepper.

-Add chicken broth; stir briefly to combine.

-Cook on LOW for 5 to 6 hours.

-Remove the chicken breasts from the slow cooker. Using two forks, shred the

chicken into bite-sized pieces.

-Return the chicken into the slow cooker; stir and serve, topped with a squeeze of

lime juice and your favorite toppings.